Spaghetti Bolognese Recipe

Prep

Finely dice the onion, carrot, and celery; mince the garlic; measure out tomato paste, spices, liquids and dairy so everything is ready.

Sweat aromatics

Heat a large heavy-bottomed saucepan or Dutch oven over medium heat. Add olive oil and butter. When butter melts and becomes foamy, add diced onion, carrot and celery. Cook, stirring occasionally, until vegetables are softened and translucent, about 6–8 minutes. Add minced garlic and cook 30–45 seconds until fragrant.

Brown the meat

Increase heat to medium-high. Add ground beef and ground pork, breaking up with a spoon. Cook until meat is browned and no longer pink, about 6–8 minutes. Spoon off and discard excess fat if there's more than about 1 tablespoon left; leave a little for flavor.

Develop flavor

Stir in tomato paste and cook, stirring, for 2 minutes to caramelize and remove raw flavor. Pour in the red wine to deglaze the pan, scraping up browned bits from the bottom. Simmer until the wine reduces by about half, 3–5 minutes.

Simmer the sauce

Add crushed tomatoes, stock, dried oregano, dried basil, bay leaf, sugar (if using), salt, and black pepper. Stir to combine. Bring to a gentle simmer, then reduce heat to low so the sauce barely bubbles. Cover partially (tilted lid) and simmer for 45–60 minutes, stirring occasionally. For deeper flavor, simmer up to 90 minutes; add a splash of stock if it reduces too much.

Finish with milk and season

About 10 minutes before serving, stir in the whole milk to round acidity and add richness. Taste and adjust seasoning with additional salt and pepper as needed. Remove and discard the bay leaf. Stir in chopped fresh parsley and grated Parmesan (reserve some Parmesan for serving). Keep sauce warm on the lowest heat while you cook the pasta.

Bring 4 quarts (about 4 L) of water to a rolling boil in a large pot. Add 2 tablespoons kosher salt to the boiling water.

Add 1 pound dried spaghetti to the boiling water, stir immediately to separate strands, and cook uncovered until al dente according to package instructions (usually 8–10 minutes). Stir occasionally to prevent sticking.

Reserve 1 cup of pasta cooking water, then drain the spaghetti using a colander. Return the drained spaghetti to the pot off the heat, add 1–2 ladlefuls (about 1/4–1/2 cup) of the reserved pasta water and 1 teaspoon olive oil; toss to coat. The reserved water will help the sauce cling to the pasta.

To serve, divide spaghetti among plates or a large serving bowl. Spoon generous portions of the meat sauce over the noodles. If sauce is thicker than desired, loosen with a splash of reserved pasta water. Finish with additional grated Parmesan and a sprinkle of chopped parsley. Serve immediately.